In a small bowl, whisk together flour, cornstarch,
cocoa powder and salt.
In a large bowl cream together butter and sugar.
With mixer on low speed, add milk and extracts.
Mixture will look curdled. Gradually, add in flour
mixture until fully incorporated
Shape dough into two logs, about 1 1/2 inches in
diameter, wrap in plastic wrap and freeze for at
least 1-2 hours until dough is very firm.
Preheat oven to 375°F.
Slice dough into rounds not more than 1/4 inch
thick and place on a parchment lined baking sheet.
If they are too thick they will not be as crisp.
Cookies will not spread very much, so you can
place them quite close together.
Bake for 13-15 minutes, until cookies are firm at
the edges.
Cool cookies completely on a wire rack before
dipping into chocolate
For chocolate coating- In microwave safe bowl, combine chocolate and
butter. Melt on high power, stirring every 45-60
seconds, until chocolate is smooth.Chocolate
should have a consistency somewhere between
chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a
fork, then transfer to a piece of parchment paper
or wax paper to set up for at least 30 minutes, or
until chocolate is cool and firm.
Reheat chocolate as needed to keep is smooth and
easy to dip into.
Originally Submitted
4/27/2011
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